Honey Walnut Shrimp

with broccoli and rice

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish, Tree Nuts

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Long a staple of take-out and food court Chinese menus, honey walnut shrimp is that perfect blend of sweet and savory that always satisfies. We have our own version that saves you a boatload of calories without tossing the flavor overboard. Succulent shrimp are tossed with fresh veggies and enrobed in a velvety sauce tinged with honey. It's a delicious complement to the shrimp and walnuts, and makes for a warming weeknight meal that won't won't leave you out in the cold.

In Your Box (serves 2)

  • ¾ cup Parboiled White Rice
  • 10 oz. Broccoli
  • 1 Green Onion
  • 2 Garlic Cloves
  • 1 Red Bell Pepper
  • Info
    8 oz. Shrimp
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • ½ fl. oz. Honey
  • Info
    1 oz. Walnuts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    907
  • Carbohydrates
    164g
  • Fat
    7g
  • Protein
    36g
  • Sodium
    463mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. Fluff grains with a fork, cover, and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Cut broccoli florets into bite-sized pieces. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Mince garlic. Stem, seed, and slice red bell pepper into thin ¼" strips. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper.

  • 3

    Sear the Shrimp

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook 2 minutes per side, or until browned and shrimp reaches a minimum internal temperature of 145 degrees. Remove shrimp to a plate. No need to wipe pan clean.

  • 4

    Cook the Vegetables

    Return pan used to cook shrimp to medium-high heat. Add 2 tsp. olive oil, broccoli, red bell pepper strips, white portions of green onion, and garlic (to taste) to hot pan. Cook, stirring often, until vegetables just begin to soften, 2 minutes. Lower heat to medium.

  • 5

    Finish the Dish

    Add evaporated milk and honey to pan, and bring to a simmer. Cook until sauce thickens slightly, 1 minute. Stir in walnuts and shrimp and cook until shrimp are warmed through. Season with ½ tsp. salt and ¼ tsp. pepper.

  • 6

    Plate the Dish

    Place a serving of rice on a plate and top with shrimp and vegetables. Garnish with green portions of green onion.

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